Best 18 Chicken Pepperoni Recipes

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Chicken pepperoni is a delicious and versatile ingredient that can be used in a variety of dishes. It is a great source of protein and flavor, and it can be cooked in many different ways. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, there is a chicken pepperoni recipe out there for you. In this article, we will explore some of the best recipes for cooking chicken pepperoni, including everything from pizzas and pastas to salads and sandwiches. We will also provide tips on how to choose the best chicken pepperoni and how to cook it perfectly. So, get ready to tantalize your taste buds with the amazing flavors of chicken pepperoni!

Let's cook with our recipes!

CHICKEN PEPPERONI



Chicken Pepperoni image

Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.

Provided by Laura Bildner Roberson-Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h22m

Yield 8

Number Of Ingredients 14

8 skinless, boneless chicken breasts
1 cup bread crumbs
1 teaspoon dried oregano
½ teaspoon garlic salt
salt and ground black pepper to taste
6 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
6 ounces sliced pepperoni
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
  • Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
  • Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
  • Cover tomato sauce with pepperoni and mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 15.6 g, Cholesterol 107.7 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 9.6 g, Sodium 1290.8 mg, Sugar 4.8 g

BAKED CHICKEN PEPPERONI



Baked Chicken Pepperoni image

There was a movie in the 1980s called Seems Like Old Times starring Goldie Hawn and Chevy Chase. One of the recurring themes in this movie was Goldie Hawn's character's ability to cook an amazing dish called Chicken Pepperoni. I had never heard of Chicken Pepperoni before, but I thought it sounded delicious. So I decided to put some ingredients together and gave it the ol' college try. It came out delicious!

Provided by FatherKnowsBest

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 32m

Yield 4

Number Of Ingredients 8

1 teaspoon oregano
1 teaspoon dried basil
4 boneless, skinless chicken breasts
cooking spray
1 clove garlic, chopped
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese, or to taste
24 slices turkey pepperoni

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub oregano and basil over chicken breasts.
  • Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
  • Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 16.9 g, Cholesterol 133.2 mg, Fat 17.4 g, Fiber 2.9 g, Protein 46.8 g, SaturatedFat 8.1 g, Sodium 1355 mg, Sugar 9.3 g

PEPPERONI CHICKEN



Pepperoni Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
3 cups good marinara sauce
One 3.5-ounce package pepperoni slices
One 8-ounce ball mozzarella, cubed
Minced fresh parsley, for serving
Salad or cooked pasta, for serving

Steps:

  • Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
  • Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
  • Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
  • Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI-STUFFED CHICKEN BREASTS



Pepperoni-Stuffed Chicken Breasts image

Your family will love these stuffed chicken breasts that are big on flavor! The chicken and salad make a great meal for 300 calories per serving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breasts (1 lb)
12 slices turkey pepperoni
1/2 cup shredded part-skim mozzarella cheese (2 oz)
Cooking spray
1/4 cup Progresso™ Italian style panko crispy bread crumbs
2 cups mixed salad greens
1/4 cup light balsamic dressing

Steps:

  • Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.
  • Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray.
  • Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salad greens tossed with dressing.

Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 3 g, TransFat 0 g

CHEESY PEPPERONI-STUFFED CHICKEN



Cheesy Pepperoni-Stuffed Chicken image

Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 oz sliced pepperoni
1/2 cup shredded mozzarella cheese (about 2 oz)
1 tablespoon olive oil
4 cups water
1 package (7 oz) uncooked elbow macaroni
1 jar (1 lb 8 oz) tomato pasta sauce (any variety)
Chopped fresh basil, if desired

Steps:

  • Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
  • In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.

Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g

SLOW COOKER CHICKEN PEPPERONI



Slow Cooker Chicken Pepperoni image

Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.

Provided by Carla Hudson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can chicken broth
4 boneless, skinless chicken breasts
1 (14 ounce) jar spaghetti sauce
12 slices sandwich pepperoni
6 slices jalapeno
½ (16 ounce) package cooked spaghetti
4 slices mozzarella cheese

Steps:

  • Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
  • Cook on Low until chicken is cooked through, 4 to 5 hours.
  • Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 31.2 g, Cholesterol 87.1 mg, Fat 12.7 g, Fiber 3.7 g, Protein 35.2 g, SaturatedFat 5.1 g, Sodium 1192 mg, Sugar 9.7 g

CHICKEN PEPPERONI



Chicken Pepperoni image

If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.

Provided by Mimi Hiller

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb pasta
1/2 whole pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon oregano, ground (or 2 teaspoons fresh)
1/2 teaspoon basil, crushed (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless skinless chicken breast
to taste olive oil (optional)
16 ounces tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon red pepper flakes, crushed (or more, to taste)

Steps:

  • * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
  • Cook pasta according to package directions.
  • Dice pepperoni into 1/4" cubes.
  • Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
  • Cut chicken in to bite-sized chunks.
  • Dredge chicken pieces in seasoned flour until coated.
  • Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
  • Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
  • Return chicken and pepperoni to pan.
  • Bring to simmer and cook, stirring, for 5 to 7 minutes.
  • Serve over a bed of pasta.

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)



No-Knead Pizza Rolls (Pepperoni, Hawaiian or BBQ Chicken) image

These pizza rolls are made with the dough made with Recipe #387518. I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches!

Provided by Galley Wench

Categories     Lunch/Snacks

Time 33m

Yield 24 rolls

Number Of Ingredients 15

1 lb refrigerated bread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia), grapefruit size piece)
1/2 cup pizza sauce
1 1/2 cups mozzarella cheese, shredded
4 ounces pepperoni, sliced (to taste)
1/2 cup parmesan cheese, grated
1/2 cup barbecue sauce
1 cup diced chicken breast, cooked
1 cup mozzarella cheese, shredded
1/2 cup Fontina cheese, shredded
pickeled jalapeno pepper (to taste)
2 tablespoons cilantro, chopped (to taste)
1/2 cup pizza sauce
1 (8 ounce) can pineapple tidbits, drained
1 1/2 cups mozzarella cheese, shredded
4 ounces deli ham, sliced

Steps:

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
  • Preheat oven to 400 degrees F.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
  • Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
  • Starting with the long end roll the dough into a log.
  • NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
  • Using kitchen shears, cut the dough into 1/2 inch pieces.
  • Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
  • Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

BRENDA'S PEPPERONI CHICKEN ROLLUPS



Brenda's Pepperoni Chicken Rollups image

I looked for a chicken pepperoni recipe for years, and when I finally found one I didn't really much care for it - so I made up my own. It got rave reviews from my hubby and kids! Serve over your favorite pasta.

Provided by Brenda Espinoza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
  • Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
  • Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
  • Bake in the preheated oven for 30 to 40 minutes.

Nutrition Facts : Calories 700 calories, Carbohydrate 28.2 g, Cholesterol 158.3 mg, Fat 41.6 g, Fiber 5.3 g, Protein 49.8 g, SaturatedFat 14.8 g, Sodium 2126.5 mg, Sugar 17.7 g

PEPPERONI & MOZZARELLA STUFFED CHICKEN BREASTS



Pepperoni & Mozzarella Stuffed Chicken Breasts image

..

Provided by Kathleen Riemer

Categories     Chicken

Number Of Ingredients 8

1 lb. boneless, skinless chicken breasts
2 oz. mozzarella cheese
1.25 oz. (approx. 16 slices) pepperoni
1 large egg
1/2 cup all purpose flour
1/2 cup bread crumbs
6 tbsps vegetable oil
to taste salt and pepper

Steps:

  • 1. STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside. STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up). STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating. STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you'll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes. STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven.
  • 2. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make surre the chicken is cooked through) and serve immediately! -

CHICKEN AND PEPPERONI PIZZA



Chicken and Pepperoni Pizza image

My husband is the supreme pizza make in the family. He'll try new ingredient combinations and stick with the winners. This palate-pleasing pizza is one of his "masterpieces"!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1 prebaked 12-inch pizza crust
3/4 cup pizza sauce
1 cup frozen cut broccoli, cooked and drained
1 cup cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup sliced pepperoni
8 small cherry tomatoes, halved
1-1/2 cups shredded mozzarella cheese

Steps:

  • Place crust on a lightly greased pizza pan. Spread with pizza sauce. Top with the broccoli, chicken, mushrooms, pepperoni and tomatoes. Sprinkle with cheese. Bake at 400° for 15-20 minutes or until heated through.

Nutrition Facts :

CHICKEN PEPPERONI BURGERS



Chicken Pepperoni Burgers image

Make and share this Chicken Pepperoni Burgers recipe from Food.com.

Provided by Lori Mama

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1 cup chopped pepperoni
1 sprig sage leaf, chopped
2 garlic cloves, minced
salt and pepper
1/3 cup mayonnaise
1/4 cup chopped fresh parsley or 1/4 cup fresh basil
1 small lemon, zest of
4 slices provolone cheese
4 rolls, of your choice lightly toasted
lettuce leaf
4 slices beefsteak tomatoes (optional)

Steps:

  • In a bowl place the chicken, pepperoni, half the garlic, sage, salt and pepper.
  • Mix together and form into 4 equal sized patties.
  • In large skillet, over medium heat, fry patties until desired doneness.
  • Meanwhile, combine the mayo, lemon zest, herb mixture, the other half of garlic, salt and pepper.
  • Place cheese on top of each burger and let melt.
  • Divide the mayo dressing among the 4 bun bottoms.
  • Place a patty on top, along with the lettuce and tomato, if using.
  • Serve.

PEPPERONI CHICKEN PIZZA STYLE



Pepperoni Chicken Pizza Style image

My mom had an incinerate setting on her oven. That is how she cooked meat. I thought that all meat was some form of carbon based life form, because that is what it tasted like. I have made it my mission to find ways to serve moist and flavorful meat. This is an inspiration born of too much time on my hands and needing to feed picky eaters. If I attach the word Pizza to any recipe it is guaranteed at least a try! The chicken is breaded, topped with spaghetti sauce, vegetables, pepperoni and cheese. It is a tasty combination.

Provided by Dawn399

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts, thin cut (or you may flatten breasts out with a meat mallet)
1 cup parmesan seasoned bread crumbs
1/2 cup flour
1 teaspoon italian seasoning
1 cup milk
3 tablespoons olive oil
1/2 cup mushroom (chopped)
1 small green pepper (chopped)
1/2 onion (chopped)
12 slices pepperoni
6 slices mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 350°F.
  • Rinse chicken breasts and pat dry.
  • Combine bread crumbs, flour, and Italian seasoning in a medium mixing bowl.
  • Pour milk in a shallow bowl.
  • Dip chicken breasts in milk, then dredge in breadcrumb mixture and set aside.
  • Heat olive oil in a large frying pan and brown chicken breasts until they are golden brown, remove.
  • Sauté vegetables in frying pan until tender crisp.
  • You may have to add a small amount of olive oil.
  • Pour a small amount of spaghetti sauce to coat bottom of a rectangular baking pan (kind you would use for lasagne.) Place chicken breasts in pan and spoon more spaghetti sauce on top.
  • May pour remaining sauce around chicken.
  • Divide vegetables evenly among chicken breasts and place them on top of sauce coated chicken breasts.
  • Place 2 slices of pepperoni on each breast over vegetables and then top with cheese.
  • Bake 15-20 minutes, until cheese is melted and bubbly.

ELSWET'S UBER - TANGY CHICKEN PEPPERONI



Elswet's Uber - Tangy Chicken Pepperoni image

This is quite spicy and takes a bit of a fuss to make, but it is way more than worth it. If you are serving children, I recommend leaving out the Tabasco and all the peppers, save for the black pepper as it may be way too hot for them. If you love Italian food, I highly suggest giving this a try. It is most excellent and great with any type of pasta. Works well with home baked Italian bread and a nice garden salad with lettuce and spinach.

Provided by Pagan

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

10 ounces whole grain pasta, of your choice
3 ounces italian style sliced pepperoni (cut into small pieces, about 6 pieces per slice)
1 teaspoon salt
1/4 cup all-purpose whole grain wheat flour
1/2 cup mushroom, minced (optional)
1/4 teaspoon black pepper
1/2 cup green bell pepper (finely chopped)
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 cup celery (finely chopped)
2 garlic cloves, minced or 1 teaspoon garlic powder
1 medium white onions (finely chopped) or 1 medium purple onion (finely chopped)
1 lb deboned bite sized chicken breast
28 ounces peeled crushed tomatoes
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
2 ounces cream cheese
3 tablespoons olive oil
1/2 cup grated parmesan cheese

Steps:

  • Prepare pasta by instructions on box using salted water; rinse, drain and set aside.
  • Over a medium heat, in a large skillet, saute celery, bell pepper, onion and mushroom in 1 tablespoon of the olive oil until onion is clear.
  • Add pepper flakes, oregano, basil, garlic, black pepper and salt.
  • Cook [stirring often] for another 5 minutes.
  • Add cayenne pepper, Tabasco® sauce, pepperoni and chicken; stir, cover and cook over medium heat until chicken pieces outsides are white.
  • While chicken cooks, in another medium skillet, heat remaining 2 tablespoons olive oil, add the remaining garlic and mix very well.
  • When oil is hot, SLOWLY stir in the flour, 1 tablespoon at a time mixing well until it is a thick paste.
  • Stop adding the flour and remove from heat.
  • Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
  • Add remaining tomatoes, stirring during addition and mix until thoroughly blended.
  • Stir into cooked chicken mixture, add cream cheese and blend well.
  • Return to heat and cook an additional 8 minutes to ensure thorough heating of the tomatoes and melting of the cream cheese.
  • Either mix into cooked prepared pasta, or spoon over a bed of the pasta.
  • Top with grated parmesan and serve hot.

CHICKEN PEPPERONI



Chicken Pepperoni image

I tried to recreate this dish for our 3rd year anniversary of dating my boyfriend. Although, it was not as extravagant as the pricey Italian restaurant we went to, these turned out tasting amazing.

Provided by Jennifer Bass

Categories     Chicken

Time 50m

Number Of Ingredients 8

4 thinly sliced boneless chicken breasts
1 c italian cheese blend shredded cheese
1/4 lb thinly sliced pepperoni, from your local deli
salt & pepper, to taste
italian seasoning, to taste
garlic powder or garlic salt, to taste
8 toothpicks
1 c marinara sauce

Steps:

  • 1. Preheat oven to 350 degrees F. Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • 2. While the oven is preheating, place the chicken breasts on a large cutting board. If the chicken appears to be a little thicker than thin, pound it down using a meat mallet to about 1/4 - 1/2-inch thick. Season with salt, pepper, and garlic powder or garlic salt, to your taste. Add Italian seasoning, to your taste.
  • 3. Place a small amount of the cheese over the chicken breasts.
  • 4. Place about 3 slices of pepperoni over the cheese.
  • 5. Carefully roll the chicken, from smallest end to largest end as tightly as you can, and secure with toothpicks with the "seam side" facing down. Add more seasonings to your liking.
  • 6. Place about 2 to 4 tablespoons of marinara sauce on the cooking sheet and carefully transfer the chicken to the baking sheet. You can add an extra pepperoni on top of each chicken breast simply by placing it over the toothpicks and down onto the chicken.
  • 7. Bake for about 30-35 minutes or until chicken is done. Add marinara sauce over the chicken and sprinkle with additional cheese. Place back in the oven for about 5 minutes, or until cheese has melted.
  • 8. Remove the chicken and transfer to plates. Carefully remove the toothpicks and serve. You can either cut it into small spiral rolls or eat it just like it is.

JAMBALAYA, CHICKEN/PEPPERONI



Jambalaya, Chicken/Pepperoni image

My own recipe on a creole favorite. So, most eveyone says "Pepperoni!?" Of course pepperoni. It is absolutely perfect in Jambalaya. The taste of pepperoni is just a beautiful match for the taste of the cayene peppers and tobasco sauce. Oh, I just love this dish. You have got to try it!

Provided by JSoyster

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb chicken thigh, cut-up
1 lb pepperoni, cut-up 1/4 inch cubes
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup bell pepper, chopped
1 cup roma tomato, choped
2 chili peppers
2 tablespoons hot sauce, tobasco is best
1 tablespoon cayenne pepper
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves
4 cups water
2 cups rice, long grain

Steps:

  • Brown the sausage in a deep skillet (do not drain the fat!) on high heat.
  • Except for water and rice add all ingredients. Keep heat on high, mix constantly until onions become translucent.
  • Add water and bring to a boil.
  • Add rice to boiling water, leave heat on high, and wait for it to boil again.
  • lower heat to simmer, and cover skillet for 1/2 hour, then ready to serve.

Nutrition Facts : Calories 583.8, Fat 31.8, SaturatedFat 11.6, Cholesterol 113.8, Sodium 1154.4, Carbohydrate 47.1, Fiber 3, Sugar 3.3, Protein 25.5

PEPPERONI STUFFED CHICKEN~ROBYNNE



Pepperoni Stuffed Chicken~Robynne image

These chicken rolls are juicy,and flavorful. You can serve them with the mustard sauce or sprinkle your favorite Italian seasonings over the pepperoni and serve with marinara sauce. My family really enjoyed them, but my husband said to put even more pepperoni in the chicken next time. Great suggestion! Update: I discovered...

Provided by Robynne Glenn

Categories     Chicken

Time 45m

Number Of Ingredients 11

4 chicken breast halves, skinless and boneless
4 large pepperoni sausage slices or 8-10 small slices for each breast
4 slice monterey jack cheese
garlic salt, to taste
1 egg, beaten
3/4 c bread crumbs (i use 1/4 italian bread crumbs and 1/2 panko bread crumbs)
1/2 c butter
MUSTARD SAUCE
3/4 c sour cream
1/2 Tbsp dijon mustard
3 Tbsp chopped parsley

Steps:

  • 1. Pound chicken breast to 1/2 inch thickness, being careful not to tear the meat. Sprinkle each breast with garlic salt. If you are using the marinara sauce, you would add your italian seasonings also.
  • 2. Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.
  • 3. Dip each roll in egg, then into bread crumbs, coating thoroughly.
  • 4. Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.
  • 5. Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.

AURORA'S CHICKEN PEPPERONI RECIPE - (4.2/5)



Aurora's Chicken Pepperoni Recipe - (4.2/5) image

Provided by á-24895

Number Of Ingredients 10

3 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 cup Parmesan, shredded
Salt and pepper
Onion powder
Dried oregano
1 package pepperoni slices
Red pepper flakes
1 ball of fresh Mozzarella, cut into thin slices
1 jar (16 ounce) of your favorite marinara sauce (mine is Rao's)
Spaghetti or toothpicks for securing the chicken

Steps:

  • Preheat the oven to 375 degrees fahrenheit. Spray a large baking dish with nonstick spray and set aside. To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano, scattering it evenly over each breast. Next add a layer of shredded Parmesan, just a light but solid layer (you don't want too much or it will be hard to roll them.) Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll. Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper. Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish. Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along. Remove and let cool for 5-8 minutes before serving.

Tips:

  • Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. These cuts of chicken are lean and cook quickly, making them ideal for this recipe.
  • Use a variety of vegetables: Feel free to add your favorite vegetables to this recipe. Some good options include bell peppers, onions, mushrooms, and zucchini.
  • Don't overcrowd the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent the food from cooking evenly.
  • Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a sauce that you enjoy the taste of.
  • Serve immediately: This dish is best served immediately after it is cooked. The chicken will be most tender and the vegetables will be most crisp.

Conclusion:

This chicken pepperoni recipe is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. With its flavorful sauce and tender chicken, this dish is sure to be a hit with the whole family.

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